Avacado salad souffle

Yield: 12 Servings

Measure Ingredient
1 pack (3-oz) lime gelatin
1 cup Hot water
1 can (20-oz) crushed pineapple; drained; reserve juice
1 cup Chopped avacado
½ cup Chopped pecans
2 tablespoons Lemon juice
½ cup Mayonnaise
½ cup Cream; whipped
1 pinch Salt

Dissolve gelatin in hot water; let cool. Add lemon juice, pineapple juice, mayonnaise and salt. Blend well in mixer and allow to chill until thickened. Pour into ice trays in freezer for a few minutes. Turn into mixing bowl; beat until fluffy. Fold in cream, avacado, nuts and pineapple.

Pour into molds. Serves 12-16.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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